🇮🇳 India · Dessert
Classic Sooji Halwa
By eatmundo · July 11, 2026
A comforting, golden semolina pudding often prepared for festivals and celebrations. It is incredibly aromatic, rich with ghee, and typically served warm with a garnish of toasted nuts.
Ingredients
check them off as you prepareHow to Make It
- 1
Melt 150g of ghee in a heavy-bottomed pan over medium heat until it shimmers.
- 2
Add 200g of semolina and roast, stirring continuously for 8-10 minutes until it turns a deep golden brown and smells nutty.
- 3
In a separate saucepan, heat 500ml of water with 150g of sugar until the sugar is fully dissolved.
- 4
Slowly pour the warm sugar syrup into the semolina pan, stirring constantly to prevent any lumps from forming.
- 5
Be very careful of the steam as the liquid hits the hot semolina — use a long spoon for safety.
- 6
Continue to cook on low heat, stirring for 5-7 minutes, until the mixture thickens and absorbs all the moisture.
- 7
When the edges begin to pull away from the pan, it is ready.
- 8
Garnish with chopped cashews and serve warm in small bowls.
Frequently Asked Questions
Which type of semolina is best for Classic Sooji Halwa?+
Use fine-grain semolina (rava/sooji) to ensure a smooth, velvety texture rather than a grainy one.
How do I know when the semolina is perfectly roasted?+
The semolina is ready when it turns a light golden-brown color and releases a nutty, fragrant aroma.
What is the correct ratio of water to semolina for the right consistency?+
A ratio of 3 parts water to 1 part semolina is ideal for achieving a soft, spoonable consistency.
How can I prevent lumps from forming when adding the liquid?+
Whisk the semolina continuously while slowly pouring in the hot syrup or water to ensure a lump-free mixture.
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